4 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
2 c. unsalted butter, at room temperature
3 c. sugar
6 lg. eggs, at room temperature
2 tsp. vanilla

Sift together flour, baking powder, and salt. Set aside. Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add sugar slowly and beat well. Add eggs, one at a time, beating after each addition just enough to mix.

Combine the milk and the flavoring. Add the sifted dry ingredients at low speed. Pour into a well-buttered and floured 10-inch tube pan or a heavy bundt pan, filling to within about 2 inches of the top. Bake in a slow 300 degree oven for about 1 hour and 20 minutes; or until cake just begins to pull from the sides of the pan and a finger pressed gently in the top of the cake leaves a print that vanishes slowly.

The bundt cake won't take quite as long to cook. About 1 hour or 1 hour and 10 minutes.